Tofish tacos with slaw

I made the most amazing and realistic vegetarian tacos I’ve ever tried! I have been veggie for 12 years but really missed the taste of fish. You might enjoy this if you’re the same

Ingredients

Tofish
– extra firm tofu block
– cornstarch
– white vinegar
– olive oil
– garlic
– roasted nori
– soy sauce
– caper juice
– lemon
– black pepper

Other
– soft tacos (I always make mine from scratch using the BBC tortilla recipe, but any store bought will do too)
– oregano
– paprika
– cumin
– Cole slaw mix
– mayo
– lime juice
– cilantro

Recipe

1. Press your tofu for 20 mins. Once pressed, cut in half lengthways and then in half again to make fillets.
2. While your tofu is pressing, mix together in a bowl: 30ml white wine vinegar, 30ml olive oil, 3 cloves garlic, 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp caper juice, juice of 1/2 lemon, 60ml water, 2 sheets nori torn into pieces
3. Score the tofu with thin diagonal cuts reaching halfway down. Marinate for at least 40 mins with the marinade (I marinate for a few hours in the refrigerator)
4. Meanwhile, make your pico by combining diced fresh tomato with red onion, lime juice, salt and pepper and cilantro.
5. Make your Cole slaw by mixing coleslaw mix (I use store bought) with mayo and a dash of lime juice, oregano, paprika and cumin
6. Cover tofu with a mix of panko (or normal) breadcrumbs and a dash of plain flour
7. Heat 2 tbsp oil on medium heat. Pan fry the tofu fillets for 7-10 mins until golden brown then flip and cook for 7-10 mins
8. Assemble tacos – add coleslaw, fish and top with pico.

In hindsight I’d probably also make a lime cilantro mayo to add on top, but in the photo I just added a bit of mayo to each